May 9, 2013
Makes 16 to 20 servings 4 cups flour 2 cups sugar 1/2 pound (2 sticks) butter, room temperature, cut into cubes 2 cups boiling water 1 tablespoon baking soda 1 cup molasses 1. Preheat oven to 350 degrees and grease the bottom of a 9-by-13-inch baking pan. 2. Combine flour, sugar, and butter into crumbs in a large bowl, using two knives, a pastry blender, or your fingers. Reserve one cup of crumbs for the topping. 3. In a separate large bowl, add the baking soda and molasses to the boiling water.
May 9, 2013
Makes 16 4-inch pancakes, 4-6 servings 1 cup sour cream 3 large eggs, separated 2 tablespoons melted butter 7 tablespoons cake flour 1 tablespoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt Vegetable oil 1. Whisk the sour cream and egg yolks together in a medium mixing bowl. Whisk in the melted butter. Put the flour, sugar, baking soda, and salt into a sieve and sift it into the sour cream mixture. Lightly whisk until just mixed (a few lumps won't hurt anything)
May 2, 2013
Makes 6 servings 2 pounds beef chuck, cut into 1/2-inch cubes 1 tablespoon cumin 1 tablespoon coriander 2 teaspoon chili powder 1 teaspoon cinnamon 4 tablespoons olive oil 1 large yellow onion, diced 2 carrots, large dice ...
November 23, 2011 |
A reader lamented that she had never been able to find a vegetable soup that comes close to Coral Tree Cafe's in Southern California . "I know they must have a secret ingredient in there that gives it that extra something special! With fall here, I would love to make this soup at home," wrote the reader. Coral Tree Cafe was happy to share its vegetable soup recipe, which we've adapted below. Enjoy! Coral Tree Cafe Vegetable Soup Makes 8 to 10 servings 2 tablespoons oil 2 cups diced carrots 2 cups diced onions 1/2 cup diced red bell pepper 1 1/2 teaspoons chopped fresh thyme 3/4 cup pearl barley 1 quart vegetable broth 1 1/2 cups prepared marinara sauce 2 cups quartered mushrooms 2 cups diced zucchini Salt and pepper 1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme, and barley.
March 29, 2012
2 pounds baby or fingerling potatoes ¼ cup plus 3 tablespoons extra virgin olive oil, plus more as needed 3 garlic cloves, peeled and halved Grated zest of 2 lemons 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley leaves 1 tablespoon chopped fresh thyme ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1. Put the potatoes in an 8-quart pot with...
April 5, 2012 |
Vegetable cooking spray 2 medium-size onions, cut into 1-inch pieces 2 medium-size carrots, cut into 1-inch pieces 2 ribs celery, cut into 1-inch pieces 1 cup curly-leaf parsley leaves 3 pounds skinless salmon, cut into 2-inch pieces 3 large eggs ½ cup vegetable oil ¼ cup sugar, or to taste 2 teaspoons kosher salt, or to taste 2 teaspoons freshly ground black pepper, or to taste ...
October 21, 2004 |
Cooler temperatures, a crisp edge to the air, and changing colors in the landscape all say, "Autumn's here. " Appetites lean toward more substantial dishes, including warming soups, to fortify us for the winter months ahead. The autumn soup recipes that follow use the late season's bounty and the abundance of cool-weather crops during fall harvest. A homemade vegetable broth gives these meatless soups excellent flavor and body. If necessary, however, they can be made with store-bought broth or water.
November 6, 2002 |
Fast-food customers have been deluged with new menu items promising better value and, in some cases, fewer calories and less fat. So that you won't have to try a dozen things just to find one or two winners, we did the sampling for you. Here are our recommendations for the best-tasting new fast foods. Many are virtuous, but we've also included a few splurges along with ways to minimize the damage to your waistline. Controlling some condiments - or omitting them altogether - expands your options if you want to eat lean.
September 22, 2011 |
You can whip up a quick Southwestern dinner without all the fat found in tacos and burritos by making quesadillas. Though quesadillas usually are served as an appetizer, these are large and filling enough for supper. Jicama, a root vegetable with a thin brown skin and white crunchy flesh, can be served raw or cooked; both ways retain its crisp water chestnut-like texture. If jicama is hard to find, sub a green salad in the meal. Quick Quesadillas Makes 2 servings 1 teaspoon minced garlic 2 tablespoons diced red onion 1/2 cup drained, sliced canned pimento 1/2 cup rinsed and drained canned pinto beans Salt and freshly ground black pepper 4 8-inch flour tortillas 1/2 cup diced low-fat ham 1/2 cup shredded Monterey Jack cheese 1. Puree garlic, onion, pimento, and beans in a food processor.
November 27, 2002 |
On Thanksgiving night, you may swear off turkey for the next 12 months. And who could blame you? If you're like most of us, you'll probably have already eaten turkey seconds - and thirds - at the holiday meal. But as with most vows based on overindulgence, you'll soon forget this one. With leftover turkey beckoning from the refrigerator, you're bound to make another poultry meal or two. Don't think of those turkey remains as food you have to use up before moving on to more tasty fare.